123 Challenge Slider Rolls for Smoked Brisket

For the 123 challenge bake we chose to do a polish for the 1, NF milk for the 2 and bread flour for the 3.  We also used 10% butter since these are supposed to soft tolls and enriching them is the way to go.  We did not put any sugar in the mix as some would do to make the rolls sweeter.  A pinch of insant yeast was all it took to get things rolling.

We autolysed the dough flour with the milk and salt sprinkled on top for 1 hour.  This is an easy recipe to deal with once the poolish is ready to hit the mix.  We did 30 slap and folds to get everything, mixed followed by 2 sets of 8 slap and folds and 3 sets of 34 stretch and folds all on 15 minute intervals.

This isn’t a SD, so things move very fast with commercial instant yeast and why we cut the rest periods down to 15 minutes each.  We did the stretch and folds in the air and placed the dough back into an oiled SS bowl covered with plastic wrap between the S & F’s.   We left the dough rest and rise 50% from the end if stretch and folds

 We then divided the dough into (9) 56 g balls and placed them into a small Pyrex baking dish for final proof.  Once they had risen 100%, we brushed on the egg wash and sprinkles some sesame seeds on top to gussy them up some since they were looking pretty plain.

We baked them in the Mini Oven, with water underneath in the broiler pan for steam, for 10 minutes at 350 F.  We then took out the broiler pan and continued baking at 350 F convection for another 12 minutes until the rolls read 202 F in the middle.

We removed the pan from the oven and took the rolls out of the pan to cool on the rack sans glass.  Once they cooled we wrapped them in the plastic wrap to keep fresh fir dinner.  These were not SD so they staled very, very quickly and by day 3 were totally worthless for rolls but there was only 1 left anyway.  The brisket is still killer though.

With that salad you can indulge in a Kahlua Espresso Cheesecake with a coffee chocolate sauce and a strawberry.

These ended up soft and moist when fresh for 12 hours and the perfect little rolls to hold a fantastic brisket that was smoked for 13 hours in honor of our daughter taking the PA test and finishing up her 2 year ordeal.  We know she will pass the test since no graduate from UTMB’s PA program has failed the test in over 3 years.

She is now interviewing for positions in CO. AZ and TX and has even had a couple of offers – one in AZ and one in TX – yeah for her.  She is hoping that she gets an offer, also from TX, for her favorite clinical experience ………. transplant surgery.  It is some very long hours every week in this kind if work, but she loves it and they pay very well to compensate for all the hard hours.  She should know in a couple of weeks where she will end up for her first PA job right out of school.